Ragù Bolognese is a famous typical Emilia Romagna sauce, made with minced meat, interpreted in different ways especially for the choice of pasta…
This is my personal battle, La Pasta is a really important choice and the perfect combination for Ragù Bolognese are Tagliatelle or Orecchiette, but not Spaghetti PLEASE.
No-one in Italy eat spaghetti with ragù bolognese!!!
Read also our post about ORECCHIETTE
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Ragù Bolognese in Italy is something of a sacred dish, each family keeps in a drawer the recipe handed down from generation to generation, and each recipe responds differently to usual questions:
- How much should cook the Ragù Bolognese?
- What piece of meat to use?
- Butter or oil?
There, among the many versions, an official recipe for Ragù Bolognese, filed October 17, 1982 from Bologna delegation of the Italian Kitchen at the Chamber of Commerce of this city, it is recommended to use a rather fatty cut of meat called “cartella” placed on the belly of beef.
Well, today in Homemade Italy’s kitchen we reveal our recipe for Ragù Bolognese, if are you ready, as always…
Lace up your apron and let’s go!!
- 250 g Minced pork
- 250 g Minced beef
- 250 g Tomato sauce
- 1 Glass of red wine
- 2 Celery
- 2 Onions
- 2 Carrots
To prepare the Ragù Bolognese let’s start from the vegetables…
Take celery with a vegetable peeler and remove the wood strands and rinse, then divide the costs in half, cut into many strips and then cut it into small cubes;
Past the carrot: deleted ends of carrot with a little knife and with a vegetable peeler, peel the carrots and wash it, cut the carrot into very thin slices to the lengthwise further dividing in half and finally cut in transverse direction to obtain the cubes;
Finally peel the onion and divide it in half, then resting the flat part of one half on a cutting board and started to cut the first half into slices lengthwise and then widthwise, until you get the cubes;
Putt in a pan the oil and add the celery, onion and carrot, chopped previously.Now add all the meat, mix and let cook for a few minutes, pour the wine when there are no meat juices in the pan and let the alcohol evaporate; Add tomato sauce and water (if necessary) and cook over low heat, mix occasionally.
Ragù Bolognese requires a long cooking time, so stay easy and enjoy a glass of wine,
When Ragù Bolognese is cooked, adjust salt, pepper and nutmeg.
Enjoy your Ragù Bolognese with your favorite pasta… but NO SPAGHETTI!!